Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 RICE SAISON

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Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions. Fermented with a single strain of saison yeast.

In a large brew kettle, heat 6 gallons of water to 165°F (74°C). Add the Pilsner malt and flaked rice to the hot water and maintain a temperature of 150°F (65°C) for 60 minutes.

Mashing

After mashing, sparge the grains with enough water to collect about 6 gallons of wort in the brew kettle.

Sparging

Bring the wort to a boil. Add the German hops and boil for 60 minutes. After 50 minutes, add any additional hops if desired.

Boiling

Cool the wort quickly using a wort chiller or an ice bath to around 70°F (21°C).

Cooling

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the Saison yeast and seal the vessel with an airlock. Ferment at around 70°F (21°C) for 1-2 weeks.

Fermentation

Once fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer. Bottle the beer and let it carbonate for an additional 1-2 weeks.

Bottling

Pilsner Malt

Flaked Rice

German Hops (e.g., Hallertau, Tettnanger)

Saison Yeast (e.g., Wyeast 3711)

Water

Priming Sugar (for bottling)

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Make S8 Rice Saison Recipe in just 3h . Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions. Fermented with a single strain of saison yeast.

S8 Rice Saison Recipe

Descriptors

Tasting Notes

Food Pairings

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